Lemon Meringue Pie Bars
Introduction
If you love the classic lemon meringue pie but want something easier to serve, these Lemon Meringue Pie Bars are the answer. With a buttery shortbread crust, tangy lemon filling, and fluffy marshmallow meringue topping, they deliver all the flavors of the traditional pie in a convenient bar form. Perfect for spring gatherings, summer picnics, or holiday dessert tables, these bars are as beautiful as they are delicious.
Why You’ll Love This Recipe
All the flavors of lemon meringue pie in a handheld bar.
Easy to slice and serve—great for parties and potlucks.
Bright and refreshing thanks to fresh lemon juice and zest.
Show‑stopping presentation with toasted meringue swirls.
Ingredients
For the Shortbread Crust
1 ½ boxes (about 8 ounces total) shortbread cookies, finely crushed
3 tbsp unsalted butter, melted
For the Lemon Filling
1 ½ cups granulated sugar
Pinch of fine salt
½ cup fresh lemon juice (about 2–3 large lemons)
Zest of 1 large lemon
4 large eggs
For the Marshmallow Meringue
4 large egg whites
¾ cup granulated sugar
Step‑by‑Step Instructions
Part 1: Prepare the Pan & Crust
Preheat oven to 350°F (175°C). Line a 9×9‑inch pan with foil or parchment, leaving overhang for easy removal. Lightly coat with non‑stick spray.
Mix shortbread crumbs with melted butter until mixture resembles wet sand.
Press firmly into pan. Bake for 14 minutes. Remove and cool slightly. Keep oven on.
Part 2: Make & Bake the Lemon Filling
Whisk sugar, salt, lemon juice, and zest in a medium bowl.
Add eggs and whisk until smooth.
Pour filling over hot crust.
Bake 20–25 minutes, until edges are lightly browned and center is set.
Cool completely, then refrigerate 2–3 hours or overnight.
Part 3: Create the Marshmallow Meringue
Place egg whites and sugar in a heatproof bowl over simmering water (without touching).
Whisk constantly 5–7 minutes until hot and sugar dissolves (140°F).
Transfer to stand mixer. Beat on high 4–6 minutes until stiff, glossy peaks form.
Part 4: Assemble, Toast & Serve
Lift chilled lemon slab from pan. Place on cutting board.
Spread meringue over top, swirling decoratively.
Toast with kitchen torch until golden, or broil 60–90 seconds (watch closely).
Slice with a hot knife for clean edges. Serve immediately.
Baking Tips
Use fresh lemons for the brightest flavor.
Chill bars thoroughly before adding meringue.
A kitchen torch gives the most control when toasting.
Wipe knife between cuts for neat slices.
Variations
Coconut Lemon Bars: Add shredded coconut to crust.
Berry Twist: Top with fresh raspberries before serving.
Classic Meringue: Use traditional sugar‑based meringue instead of marshmallow.
Gluten‑Free: Swap shortbread cookies for gluten‑free biscuits.
Serving Ideas
Serve at spring brunches or Easter gatherings.
Pair with iced tea or sparkling lemonade.
Add to dessert platters with fruit tarts and cheesecakes.
Garnish with candied lemon slices for elegance.
FAQs
Q: Can I make these ahead of time?
Yes! Prepare bars a day ahead, refrigerate, and add meringue just before serving.
Q: Can I freeze them?
Freeze without meringue for up to 2 months. Thaw and top with fresh meringue before serving.
Q: Can I use bottled lemon juice?
Fresh juice is best, but bottled works in a pinch.
Q: How long will leftovers last?
Store covered in fridge up to 2 days.
Nutrition (Approx. per bar)
Calories: 280
Fat: 9g
Carbohydrates: 42g
Protein: 4g
Final Thoughts
These Lemon Meringue Pie Bars are a refreshing twist on a classic dessert. With their buttery crust, tangy filling, and fluffy toasted meringue, they’re guaranteed to impress at any occasion. Easy to slice, easy to serve, and impossible to resist!